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1. 4 large eggs 2. 2 cups white sugar 3. 1 cup vegetable oil 4. 1 (15-ounce) can of pumpkin puree 5. 2 cups all-purpose flour 6. 2 teaspoons baking powder 7. 2 teaspoons ground cinnamon 8. 1 teaspoon baking soda 9. ¾ teaspoon salt
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1. 1 (8-ounce) package of cream cheese, softened 2. 1 cup butter, softened 3. 2 teaspoons vanilla extract 4. 4 cups confectioners' sugar 5. ¼ teaspoon ground cinnamon, or to taste
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Preheat the oven to 350 degrees. Grease a sheet pan, then line it with parchment paper and grease the paper.
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Make the cake Beat eggs in a large bowl with an electric hand mixer until foamy. Add sugar, vegetable oil, and pumpkin.
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Beat on medium speed until incorporated, about 2 minutes.
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Mix flour, baking powder, cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, about 1 minute. Pour batter into the prepared pan and spread out the edges.
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Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
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While the cake layer is cooling, make frosting: beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy.
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Gradually mix in confectioners' sugar until smooth.
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Spread frosting evenly over the cooled cake layer and sprinkle cinnamon over top. Cut into 24 bars.
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